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exactly six individually countable soft cooked folded wontons with wrinkled pale wrappers in clear golden broth, surrounded by bok choy chopped into thin short strips and small stem slices plus thin scallion rings in an ordinary bowl, with no large bok choy quarters or halves, noodles, fried dumplings or garnish sprigs
Melissa Hart

Pork and Shrimp Wonton Soup

These wontons are filled from scratch, so this is the recipe to choose when you have most of an hour instead of twenty minutes. A small amount of pork-and-shrimp filling makes each wrapper easy to seal and quick to cook. Don't overstuff them. Set up the wrappers, filling and water before you start folding, keep the unused wrappers covered, and bring the broth up to a simmer while the last few dumplings are being sealed.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 oz ground pork
  • 4 oz raw peeled deveined shrimp finely chopped
  • 1 tsp finely grated fresh ginger for filling
  • 1 tbsp reduced-sodium soy sauce for filling
  • 1 tsp toasted sesame oil
  • 24 square wonton wrappers about 3 1/2 inches across
  • 2 tbsp water for sealing wrappers
  • 6 cups low-sodium chicken broth
  • 1 tsp finely grated fresh ginger for broth
  • 1 tbsp reduced-sodium soy sauce for broth
  • 4 oz baby bok choy thinly sliced
  • 2 tbsp thinly sliced scallions

Method
 

  1. Mix pork, finely chopped shrimp, filling ginger, filling soy sauce and sesame oil until evenly combined. Divide mentally into 24 portions, about 2 level teaspoons each.
  2. Place a portion in the center of a wrapper, moisten two adjacent edges with the measured sealing water and fold into a triangle, pressing out air. Moisten one lower corner and join the two lower corners, then repeat with all wrappers, keeping unused wrappers covered.
  3. Bring broth, broth ginger and broth soy sauce to a gentle boil in a 5-quart pot. Lower the wontons into the broth one at a time, then reduce to a steady gentle simmer.
  4. Simmer for 6 to 8 minutes, stirring gently once to prevent sticking, until wrappers are tender and the center of the largest wonton reaches 160°F with fully opaque shrimp.
  5. Add bok choy for the final 2 minutes of cooking. Divide 6 wontons and broth among each of 4 bowls and add the measured scallions evenly.